GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Put a large pot of well salted water on to boil.
- Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
- Melt the butter in a medium saucepan over medium low heat.
- add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring, for 2 minutes.
- Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
- Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
- Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
- Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
- Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
- Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
- Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
- Sprinkle with the remaining Parmigiano and the breadcrumbs.
- Bake until bubbling and golden, 50 to 60 minutes.
- Let rest for 5 to 10 minutes before serving.
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Shaquile Wells
[email protected]This mac and cheese was a bit too heavy for my taste. I would have preferred a lighter cheese sauce.
DEATH ANGLES
[email protected]I'm not a big fan of mac and cheese, but this recipe was really good. The cheese sauce was rich and flavorful, and the pasta was cooked perfectly.
Shane Yama
[email protected]I made this recipe for my kids and they loved it! They said it was the best mac and cheese they've ever had.
Soikot Khan
[email protected]This is the best mac and cheese recipe I've ever tried. It's so creamy and cheesy, and the truffle oil adds a really nice touch.
Faizan Sajjad
[email protected]I thought this recipe was just okay. The cheese sauce was a bit bland for my taste.
sadir islam
[email protected]This mac and cheese was delicious! The cheese sauce was so flavorful and the pasta was cooked perfectly.
Cornelia Hall
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it!
Ramadan Hajrizi
[email protected]This is my new go-to mac and cheese recipe. It's so easy to make and always turns out perfectly.
Riccardo mbasera
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Abraham Sisay
[email protected]This mac and cheese was so rich and creamy. I could definitely taste the different cheeses.
De Moon
[email protected]Not a fan of the truffle oil in this recipe. It overpowered the other flavors.
Zayn Baloch
[email protected]I thought the cheese sauce was a bit too thick, but overall this was a good mac and cheese recipe.
chater
[email protected]This recipe was easy to follow and the mac and cheese turned out great! I especially liked the crispy breadcrumb topping.
Waseem Sami
[email protected]I loved the addition of bacon and mushrooms to this mac and cheese. It gave the dish a savory and smoky flavor that was really delicious.
Yasir Mem0n
[email protected]This mac and cheese was a hit with my family! The grown-up flavors were perfect for a special occasion, and the dish was easy to make. I will definitely be making this again.